Yield: 8 servings
|2 teaspoons||Olive oil|
|2 teaspoons||Unsalted butter|
|3 pounds||New potatoes, peeled and thinly sliced|
|½ cup||Chopped fresh Italian parsley (flat leaf)|
|¼ cup||Finely minced fresh rosemary|
|Salt and freshly ground pepper|
|¾ cup||Chicken broth (I use vegetable broth)|
1. Preheat the oven to 425 degrees (F).
2. Lightly spray or wipe a 10-inch cast-iron skillet with vegetable oil and place it in the oven; heat the skillet for 20 minutes.
Carefully remove the skillet and place it on a burner over high heat.
If necessary, wipe out any burned oil with a paper towel. Heat the olive oil and butter in the skillet and swirl in the pan to coat it evenly. Overlap the potato slices, beginning in the center of the pan and continuing up the sides. Working quickly, layer in all the potatoes, seasoning with parsley, rosemary, salt, and plenty of freshly ground pepper between the layers. Pour the broth over the potatoes. Lightly spray or wipe the outside and bottom of a 9-inch cake pan with vegetable oil and place it on the potatoes. Weight the cake pan with pie weights or beans.
3. Return the pan to the oven and bake for 1 hour, or until the potatoes are tender. Run a metal spatula around the edge of the skillet. Invert the potato cake onto a platter, cut it into eight wedges, and serve immediately.
Info: from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5